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Custard Powder Halwa - Guest post for Aruna Panangipally’s blog Aharam

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  • Custard powder - 1 cup I used Vanilla Flavor
  • Sugar - 2 cups + ½ cup I used light brown sugar, white sugar can also be used. Adjust sugar according to your sweetness
  • Water - 4 cups
  • Butter/Ghee - 3 tbsp I used butter
  • Cashew nuts and Raisin - for taste
  • Saffron - 1/8 tsp
  • Salt - a pinch
  • Cardamom powder - 1/8 tsp


  • Add a tbsp of butter to pan and when it melts and becomes hot, add cashew nut and sauté till they are golden brown. Switch off and add raisin; keep aside
  • Grease a pan with melted butter/ghee and keep aside
  • In a mixing bowl add custard powder, water, saffron,sugar, salt and cardamom powder; mix well without any lumps
  • Take a heavy bottomed pan (I used non-stick) and transfer the mixture to the pan. Keep the pan on the stove and start cooking in high flame
  • The mixture will come to boil and start to thicken, Keep stirring till it became glossy and jelly like texture
  • Add remaining butter, cashew nuts and raisin; mix well and reduce the flame. Keep stirring continuously till the mixture begins pulling away from the sides
  • Transfer the halwa to the greased pan and level the top. Chill it for an hour and cut them
  • Check out my other custard powder recipe,Custard Powder Cookies
Subscribe to my YouTube channelCheck out Traditionally Modern Food!


1.Food color can be added
2.Halwa stays good for a week in fridge
3.Any nuts of choice can be added
Tried this recipe?Mention @traditionallymodernfood or tag #traditionallymodernfood!